|
|
books
| book details |
Handbook of Food Science and Technology 3: Food Biochemistry and Technology
Edited by Romain Jeantet, Edited by Thomas Croguennec, Edited by Pierre Schuck, Edited by Gérard Brule
|
| on special |
normal price: R 5 577.95
Price: R 5 019.95
|
| book description |
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
| product details |
Normally shipped |
Publisher | ISTE Ltd and John Wiley & Sons Inc
Published date | 7 Jun 2016
Language |
Format | Hardback
Pages | 448
Dimensions | 241 x 165 x 28mm (L x W x H)
Weight | 780g
ISBN | 978-1-8482-1934-2
Readership Age |
BISAC | technology / food science
| other options |
Normally shipped |
Readership Age |
Normal Price | R 5 701.95
Price | R 5 131.95
| on special |
Normally shipped |
Readership Age |
Normal Price | R 6 196.95
Price | R 5 577.95
| on special |
|
|
To view the items in your trolley please sign in.
| sign in |
|
|
|
| specials |
|
|
|
Matt Dinniman
Paperback / softback
480 pages
was: R 522.95
now: R 459.95
|
|
An epic love story with the pulse of a thriller that asks: what would you risk for a second chance at first love?
|
|
|
|
|
